Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A tropical sweet chicken dish.



  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil


  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour


  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds


  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!


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